We are super excited to welcome Carrie Firestone to our Farm to Yoga family.
Here is a bit more about Carrie and a special recipe she has created.
While Carrie enjoys creating recipes, she rarely follows them. As a result, her recipes lend well to experimentation. Her involvement in the Farm to Yoga blog is a product of the magical kitchen chemistry she shares with Farm to Yoga founder, Abby Paloma, and the resulting desire to document their most favorite meals.
A photographer, Reiki Master, and aspiring contortionist, Carrie lives in Brooklyn with her husband, Ezra, and kitty, Sophie.
Here is Carrie's recipe for warm and bright soup to encourage springtime.
BUTTERNUT SQUASH SOUP
vegan + gluten free
2 lbs butternut squash, cubed
1 large onion, diced
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano or sage
2 cloves garlic
1 quart vegetable broth
2 Tbsp olive oil
Time: 45 minutes
1. Tie the herbs into a bundle using kitchen twine.
2. In a large pot, sauté onion in olive oil over medium heat until translucent, approximately 3 minutes. Add squash and cook, covered, for additional 7 minutes, stirring often.
3. Add broth and herb bundle. Bring to boil, then reduce to simmer until squash is very tender, about 25 minutes.
4. Remove herbs, let soup cool to warm, then separate liquid from solids.
5. In a blender, combine solids with just enough liquid to reach desired soup consistency.
Season to taste with salt and pepper.
Reserve and strain extra broth for use in other recipes (see note). Serve warm.
NOTE: The resulting squash broth is excellent for braising vegetables. My go-to
combination is onions, carrots and thinly sliced cabbage. Saute a red onion, a few
carrots and a quarter of a medium cabbage until the onion and carrots start to caramelize; then add the squash broth and cook until most of the liquid has evaporated and the vegetables are soft and sweet.